Ingredients
1 whole mackerel (ask your fish monger to prepare it)
1 tbsp creme fraiche
1 egg yoke
1 tbsp chopped fresh corriander
100 ml avocado oil
spinach leaves
curry powder to taste
25g butter
a pinch of turmeric
lemon wedge
1/2 tsp english mustard
1 tsp cider vinegar
1/2 a cauliflower
Salt and pepper
Method
Whisk together the egg yolk,cider vinager and mustard. Slowly pour in the avocado oil whisking continuously to create and emulsion (similar to a mayonnaise). season to taste with the curry powder, turmeric,lemon juice,salt and pepper.
Bring a saucepan of water to the boil and simmer the cauliflower florets until tender. Leave to cool for a few minutes then fold through the dressing adding the creme fraiche and chopped coriander.
Melt the butter in a pan and lightly sweat the spinach, season with salt and pepper.
To cook the fish, heat a small frying pan with a little oil, season well and cook skin side down for 3-4 mins or until the fish is almost cooked through. Remove from heat, turn the fish over and add a squeeze of lemon juice. Leave for a few minutes to finish cooking and serve.
1 whole mackerel (ask your fish monger to prepare it)
1 tbsp creme fraiche
1 egg yoke
1 tbsp chopped fresh corriander
100 ml avocado oil
spinach leaves
curry powder to taste
25g butter
a pinch of turmeric
lemon wedge
1/2 tsp english mustard
1 tsp cider vinegar
1/2 a cauliflower
Salt and pepper
Method
Whisk together the egg yolk,cider vinager and mustard. Slowly pour in the avocado oil whisking continuously to create and emulsion (similar to a mayonnaise). season to taste with the curry powder, turmeric,lemon juice,salt and pepper.
Bring a saucepan of water to the boil and simmer the cauliflower florets until tender. Leave to cool for a few minutes then fold through the dressing adding the creme fraiche and chopped coriander.
Melt the butter in a pan and lightly sweat the spinach, season with salt and pepper.
To cook the fish, heat a small frying pan with a little oil, season well and cook skin side down for 3-4 mins or until the fish is almost cooked through. Remove from heat, turn the fish over and add a squeeze of lemon juice. Leave for a few minutes to finish cooking and serve.
